Last night's dinner was one of the best that we have experienced around here in a LONG time. Paul cooked a recipe we've been meaning to try for months from the wonderful folks Cooking Light. It was a bit of shock that he was making this recipe since the word mustard appears in the title - Paul is mustard phobic. If I put a bit of mustard on his sandwich I am accused of making him a mustard sandwich.
It was a bit of a shock that it was made for other reasons. The first time we tried to make it the brussels sprouts had gone icky (no other word will convey the mash of rotting sprouts we discovered in the veggie keeper). Last night we had a fresh supply of sprouts. We didn't have flat leaf parsley so Paul sent me out to get some. As I left I said "I'm getting flat leaf parsley - is there anything else that we need?'
Later when I returned and put the parsley on the counter he asked 'didn't you get the apple cider?'
Apparently I was speaking a bizarre language when I asked if there was anything else that was needed!
Anyway. Off I went and returned with the cider.
Dinner was on the table quickly and the taste was out of this world. The recipe suggested serving the chicken and sprouts with roasted rosemary potatoes. Good advice as they rounded out the flavours very well. The finished dish reminded me of classic French Bistro cooking - sophisticated, yet simple and wholly satisfying!
Chicken with Brussels Sprouts and Mustard Sauce
2 tablespoons olive oil, divided
4 (6-ounce) skinless, boneless chicken breast halves
3/8 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
3/4 cup fat-free, lower-sodium chicken broth, divided
1/4 cup unfiltered apple cider
2 tablespoons whole-grain Dijon mustard
2 tablespoons butter, divided
1 tablespoon chopped fresh flat-leaf parsley
12 ounces Brussels sprouts, trimmed and halved
Preheat oven to 450°.
Heat a large ovenproof skillet over high heat. Add 1 tablespoon oil. Sprinkle chicken with 1/4 teaspoon salt and pepper; add to pan. Cook 3 minutes or until browned. Turn chicken; place pan in oven. Bake at 450° for 9 minutes or until done. Remove chicken from pan; keep warm. Heat pan over medium-high heat. Add 1/2 cup broth and cider; bring to a boil, scraping pan to loosen browned bits. Reduce heat to medium-low; simmer 4 minutes or until thickened. Whisk in mustard, 1 tablespoon butter, and parsley.
Heat remaining 1 tablespoon oil and 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add Brussels sprouts; sauté 2 minutes or until lightly browned. Add remaining 1/8 teaspoon salt and 1/4 cup broth to pan; cover and cook 4 minutes or until crisp-tender. Serve sprouts with chicken and sauce.